Pengaruh rasio lemon-kunyit, suhu penyimpanan rendaman, dan waktu perendaman terhadap karakteristik infused water = Effect of lemon to turmeric ratio, storage immersing temperature, and immersion time on infused water characteristics

Lisandi, Vania Felicia (2021) Pengaruh rasio lemon-kunyit, suhu penyimpanan rendaman, dan waktu perendaman terhadap karakteristik infused water = Effect of lemon to turmeric ratio, storage immersing temperature, and immersion time on infused water characteristics. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Infused water adalah minuman dengan potongan buah atau rempah yang direndam beberapa jam sebelum dikonsumsi. Buah lemon adalah sumber vitamin C dan berperan sebagai antioksidan dalam tubuh. Kunyit berperan meningkatkan aktivitas antioksidan, aroma, dan rasa minuman. Jahe merah dapat memberikan rasa, aroma, dan berperan sebagai antioksidan pada infused water. Tujuan penelitian ini adalah mengetahui karakteristik dan aktivitas antioksidan infused water terbaik berdasarkan rasio lemon: kunyit, suhu penyimpanan rendaman, dan waktu perendaman. Infused water dibuat dengan dua faktor pada tahap I dan satu faktor pada tahap II, yaitu suhu penyimpanan rendaman 4ºC dan 25ºC, rasio lemon dan kunyit dengan perbandingan 1:2, 1:1, 2:1 pada tahap I, dan waktu perendaman selama 1 jam, 3 jam, 5 jam, 7 jam, dan 9 jam pada tahap II. Infused water dengan rasio lemon dan kunyit 1:1 pada suhu penyimpanan 4 ºC selama 3 jam dipilih berdasarkan nilai pH, warna, aktivitas antioksidan, total fenolik, kadar flavonoid, vitamin C, dan organoleptik yang terdiri dari uji skoring dan uji hedonik. Infused water terpilih memiliki aktivitas antioksidan dengan nilai IC50 sebesar 283383,53 ppm, %RSA 73,24%, vitamin C sebesar 1,74 mg/100 ml, total fenolik sebesar 0,1278 mg GAE/ml, kadar flavonoid sebesar 0,1276 mg QE/ml, lightness sebesar 47,70, nilai ºHue sebesar 79,80 yang menunjukan warna kuning merah, pH sebesar 4,05, dan berdasarkan hasil organolpetik infused water terpilih dapat diterima oleh konsumen./ Infused water is a drink with pieces of fruit or spices soaked several hours before consumption. Lemon is a great source of vitamin C and acts as an antioxidant in the body. Turmeric can increase the activity of antioxidant activity, aroma, and taste of beverages. Red ginger can provide flavor, aroma, and acts as an antioxidant in infused water. This research aimed to determine the characteristics and best antioxidant activity infusion of water based on the ratio of lemon and turmeric, immersion storage temperature, and immersion time. Infused water was made with two factors in stage I and one factor in stage II which were the immersion storage temperature at 4ºC and 25ºC, lemon and turmeric ratios 1:2, 1:1, 2:1 in stage I, and immersion time for 1 hour, 3 hours, 5 hours, 7 hours, and 9 hours in stage II. Infused water with a ratio of lemon and turmeric 1:1 at a storage temperature of 4 ºC for 3 hours was selected based on the pH value, color, antioxidant activity, total phenolic, levels of flavonoids, vitamin C, and organoleptic consisting of a scoring test and hedonic test. Selected infused water has antioxidant activity with 283383.53 ppm for IC50 values, 73.24% for % RSA, 1.74 mg / 100 ml vitamin C, 0.1278 mg GAE/ ml total phenolic, 0.1276 mg QE/ ml levels flavonoids, 47.70 lightness value, ºHue value of 79.80 which indicates a yellow-red color, 4.05 pH value, and based on the organoleptic results selected infused water can be accepted by consumers.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Lisandi, Vania FeliciaNIM01034170113Lisandifelicia@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorMastuti, Titri SiratantriNIDN0320117902titri.mastuti@uph.edu
Uncontrolled Keywords: infused water; aktivitas antioksidan; lemon; kunyit; waktu perendaman
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 5120 not found.
Date Deposited: 15 Feb 2021 05:07
Last Modified: 15 Feb 2021 05:07
URI: http://repository.uph.edu/id/eprint/18162

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